Re-frying fried chicken will dry it out. What I have done at home is to make stewed chicken with fried chicken. Very good over rice! ... Either a cream of ?? over the chicken or a brown chicken gravy. Your choice and recipe. ... This was what my Grandmother did with leftover fried chicken when I was growing up.

The above post about the Popeye's chicken is about the same as I did. I buy 1 or 2 boxes of fried chicken on 'chicken Tuesday' (12 ps per box for $3.99) at local grocery deli, then use the leftovers for 'stewed chicken'. Now I'll check out a couple of Chinese recipes.

It's terrible in an under the lamp holding so cut the losses and hope tomorrow is a new day.

Twice-fried chicken is popular in areas where the main traffic comes from takeout or KFC (Korean Fried Chicken). As a means by design I think it happens. It happens at Mission Chinese...a restaurant that has very popular very highly regarded restaurants in San Francisco & NYC...by design.

It may be along the lines of ideas like deep-fried turkey and twice-fried French fries. Many people thought the turkey would be greasy madness. It can be dangerous madness....but not so crazy anymore.

Some years ago, the Colonel Chicken used to use up leftover chicken by offering a sandwich on a bun -- chopped up chicken pieces in gravy, then plopped on the bun.

It was real good, and gave us the perfect solution for something quick to make out of the leftovers. We just chop it into the size we want, add a jar of chicken gravy, and that's it. Easy, simple, and good.

Except for my hard-headed wife, who is a fan of pulled pork and therefore wants to shred the chicken instead of chop into small pieces. To me, that just turns it into a lump of glop instead of a comfort food sandwich witha nice bite and chew.

And so we do what we have often done in the past, accomodate both, and we each make our own sandwiches.

It should never even hit the shelf yesterday if it's pre-fried. Just a technique used in restaurants and a great experiment for home. There's not enough time to keep up with wings in busy places. They are often pre-steamed or pre-fried and frozen.

Since Kenji is an MIT grad in the culinary world I look forward to the post-holiday Chicken Holiday once bitten twice-fried experiment.

This area is not fried chicken country and I wouldn't eat a chicken wing if it was served with a bag of money. So this will be all the fun I can have...since my son really loves fried chicken and we will have a bucket of 50. When he tells me that I never make him fried chicken....there you go!

I understand how you feel. I have no personal connections or memories of fried chicken. Never had it growing up at home. So...for me it's just a fun experiment. Nothing to lose. Certainly no offense meant....or expectation to change any minds that might have a connection to fried chicken.

I understand how you feel. I have no personal connections or memories of fried chicken. Never had it growing up at home. So...for me it's just a fun experiment. Nothing to lose. Certainly no offense meant....or expectation to change any minds that might have a connection to fried chicken.

CC, I am deeply sorry, you were so deprived of one of life's simplest eating pleasures of 'fried chicken' while growing up. ... ...

My roommate 22 some odd years ago worked at KFC and would bring home large bags of chicken (and side dishes) almost every night. Being poor college students, it was a free feast. The extra crispy was good for chicken parm, and we'd also cut the meat into chunks and make chicken salad out of it (after eating the crispy skin!). I'd always add some of their cole slaw to the mix.